Ingredients:

  • 2 cups (220 g) Super-Fine Almond Flour
  • 1/2 cup (60 g) Vanilla or Unflavoured Protein Powder (high-quality whey isolate or keto blend)
  • 1/2 cup (100 g) Erythritol/Monk Fruit Sweetener Blend, granulated
  • 1 tbsp (15 g) Baking Powder
  • 1 tsp (5 g) Ground Cinnamon (for batter)
  • 1/4 tsp (1 g) Fine Sea Salt
  • 1/2 cup (113 g) Unsalted Butter, melted and slightly cooled
  • 3 Large Eggs, room temperature
  • 1/4 cup (60 ml) Full Fat Sour Cream, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 1/4 cup (50 g) Erythritol/Monk Fruit Sweetener (for swirl filling)
  • 1 tbsp (15 g) Ground Cinnamon (for swirl filling)
  • 1 tbsp (15 g) Melted Unsalted Butter (for swirl filling)
  • 1 tsp (5 ml) Water or Heavy Cream (for swirl filling)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line the 12-cup muffin tin with paper liners.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, protein powder, granulated sweetener, baking powder, 1 teaspoon of cinnamon, and salt. Ensure there are no clumps.
  3. Mix the Swirl Filling: In a separate small bowl, combine the swirl filling ingredients (sweetener, 1 tablespoon cinnamon, melted butter, and water/cream) until a thick, scoopable paste forms. Set aside.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk the 3 eggs until slightly frothy. Whisk in the melted butter, sour cream, and vanilla extract until fully incorporated and smooth.
  5. Fold Batter: Gently pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the mixture until just combined. Stop mixing the second you see no dry flour streaks remaining to prevent the muffins from becoming tough.
  6. Fill Muffin Cups (Base Layer): Spoon approximately 1 level tablespoon of the plain batter into the bottom of each of the 12 prepared liners.
  7. Add Swirl Layer: Take a small teaspoon (or 1/2 tsp) of the cinnamon swirl paste and drop it onto the centre of the batter base in each cup.
  8. Top Layer: Cover the swirl layer with the remaining plain batter, filling the cups about 3/4 full.
  9. Create the Swirl (Optional): Using a clean toothpick or skewer, gently run it through the batter once or twice to create a subtle swirl pattern.
  10. Bake: Bake for 22–25 minutes at 175°C (350°F). The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean (avoiding the cinnamon swirl layer).
  11. Cool: Transfer the tin to a wire rack for 5–10 minutes before removing the muffins to cool completely before serving.